(Nerd) Lunch Special: Bulletproof® Coffee

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(Nerd) Lunch Special: Bulletproof® Coffee

Bulletproof® coffee is something I first heard about on Twitter from our friend Steve from Food Junk. I found the concept instantly intriguing, but was too lazy to do anything about it right away. When I finally did ask Steve about it and learned that he hadn’t tried it firsthand, I knew we had to make this a mission… for SCIENCE and THE INTERNET! We both survived, so be sure to check out Steve’s experience over at Food Junk.

The promoters of Bulletproof® coffee bill it as a kind of superfood, but let’s be honest, the novelty is that it replaces milk or cream with butter. That’s right, knocking back a couple cups of Bulletproof® coffee also means drinking a quarter stick of butter. I made some alterations to my recipe, but rest assured that I was enjoying a big mug of butter at the end of this.

A Holy Trinity

Coffee The original recipe advocates specific coffee types that are less likely to contain mold and toxins. To steal a line from PLee, “I like coffee, even when it’s bad.” With discerning taste like that, splurging on a bag of Starbuck’s was as far as I was willing to go.
Oil The original recipe includes some special medium chain fatty acid oil that you can order from The Bulletproof® Exec’s web site. Um, no thanks. A little bit of chemistry knowledge and some research revealed coconut oil to be a reasonable substitute. Eight dollars and one trip to my local food mart later, I had what I needed.

Unsalted, grass fed butter is recommended in the original recipe. Somehow I couldn’t track down a package of Kerrygold in time to brew my first batch and rolled with the Land O’ Lakes lady that’s been buttering my toast for decades now. I was able to make up a second batch using Kerrygold butter later on, though I didn’t notice a huge difference in taste.
Sugar There is no sugar in the original recipe, but I always take sugar in my coffee and wasn’t about to stop now.

Putting It All TogetherHmmm... doesn't look good

  1. Brew up 2 cups of coffee.
  2. Pour the coffee, 2 tablespoons of coconut oil, 2 tablespoons of butter (1/4 of a stick), and (in my case) 2 teaspoons of sugar into the blender.
  3. Blend until everything is well combined and has a frothy head.  NOTE: Hot liquid expands A LOT when blended, so hang on to the lid. I’ve watched enough Food Network to have heard that warning many times, but even I was surprised by the force.
  4. Enjoy!

The Verdict
IMG_6515Heaven help me, but I loved Bulletproof® coffee. The final product was incredibly rich and creamy which isn’t too surprising given the amount of fat in a mugful. What did surprise me was that it didn’t taste like butter at all, but similar to coffee with a heavy dose of good cream. The need to drag out of the blender will probably keep me from making it regularly, but I will definitely by blend up a batch from time to time. I highly recommend Bulletproof® coffee for coffee hounds who want to try something different or work on their Man of Steel pose.

By | 2017-03-17T00:46:57+00:00 October 1st, 2012|Categories: Article|Tags: , , |8 Comments

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  1. Ben Franke February 25, 2017 at 8:21 pm - Reply

    You can get it for cheap at this site under the FOODS button!
    They sell that awesome MCT Oil as well!


  2. Paxton February 25, 2017 at 8:21 pm - Reply

    Well done. I'm still trying to convince Steph to try it. She's almost on board. The coconut oil isn't a big deal either, our Winn-Dixie carries it and Steph has several other recipes she can use it for.

    I still plan on trying this one.


  3. foodjunk February 25, 2017 at 8:21 pm - Reply

    Excellent review sir. I enjoyed the experiment thoroughly. I think we're ahead of the curve. In two years, buttered coffee will be at every Starbucks. Just wait.

  4. Jeeg February 25, 2017 at 8:21 pm - Reply

    Coconut oil is supposed to be good for you, Robert, so I'm sure it's all fine.

    It looks like "buttered coffee" is a thing at some coffeehouses out there, though I've never seen it on a menu during my travels around the Midwest. Seems like it would be a great drink special gimmick.

  5. Robert February 25, 2017 at 8:21 pm - Reply

    Sounds good yet artery clogging. I wonder if any coffee joints will start doing this? Maybe some already do?

  6. DP_Thinker February 25, 2017 at 8:21 pm - Reply

    Arteries are clogged because of carbs and sugar. The clogging is a symptom of inflammation, and fat is not the cause. I suggest you watch fathead for more info.

  7. CT February 25, 2017 at 8:21 pm - Reply

    I wasn't planning on trying this, but now that the "®" symbol has been added to every occurrence of "Bulletproof®" I'm so still probably not going to try this.

  8. Dustin Meijer February 25, 2017 at 8:21 pm - Reply

    The point of the bullet proof recipe is to help the body go into a state of ketosis, or fat burning mode. by adding sugar ruins this straight away, try stevia i still have mine sweet but its stevia which give the sweetness and won't ruin it effect on ketosis. i use al sort of stuff in mine. sometimes coconut is too much flavour and mct oil which can be bought at some health food stores. or i just use unsalted butter or if i want the coconut flavour i'll use coconut cream. the main point which critics miss is its a high fat drink, which when u tune into (couple of weeks) will give you enough energy to last for 4-12 hours on this cup alone. so dump the sugar and go stevia… elpaco van Oz

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